Serves 4
Traditional chicken fritters are covered in quinoa in this recipe to give them an Andean touch. This superfood adds texture to this dish by making it crunchier, and it gives it a beautiful color, which will vary depending on the type of quinoa used.
1.5 pounds skinless chicken breast
Salt and pepper
2 garlic cloves, mashed
2 tablespoons finely chopped parsley, divided
1 tablespoon mustard
1 tablespoon lemon juice
1½ cups all-purpose flour
2 lightly beaten eggs
1 cup cooked quinoa
1 cup vegetable oil
1 cup mayonnaise
1 tablespoon ají amarillo paste
1 tablespoon lime juice
1 tablespoon capers, chopped
Fried plantain strings, to garnish (optional)
1. Cut the chicken in slices (about 2 inches long and ¾ inch thick).
2. Season with salt and pepper. Add garlic, half the parsley, mustard, and lemon juice. Mix, cover, and marinate in the fridge for one hour.
3. Put the flour in one bowl, the eggs in another one, and the quinoa in a third one.
4. Dip each chicken piece in flour, then eggs, and then quinoa. Put on a plate.
5. Heat the oil in a saucepan over medium heat.
6. Fry the chicken, a few pieces at a time, turning once until golden all around (about 5 minutes). Transfer to a plate covered with paper towels to drain the oil.
7. Combine the mayonnaise, ají amarillo paste, lime juice, capers, and the remaining parsley in another bowl. Season with salt and pepper, and stir.
8. Serve the fritters with the sauce on the side and garnish with a few plantain strings.
To make the fried plantain strings, peel a green plantain, and cut thin slices using a vegetable peeler, and then cut to make strings thin like matchsticks. Fry in hot oil for a few minutes, until lightly golden. Drain on paper towels, sprinkle with salt, and serve.